Is it a pizza? Is it a frittata?
Is it just an abomination against all things good and true in the world? I would venture to say a bit of each. Honestly, this pizza frittata is suffering from a bit of an identity crisis. It’s got no crust, so it can’t REALLY be a pizza. But it’s also unlike any frittata I’ve ever seen. Maybe it needs a new name? Pizz-tata? Hm, NSFW. Free-pizza? Entirely too misleading.
Perhaps, instead of trying to label it, I should just let it be what it is – a cheesy, savory, zesty, eggy delight. It’s best served hot for prime, mozzarella, ooze factor. But like its close cousin, pizza, it too holds a special appeal when eaten cold, directly out of the fridge, preferably in sleepwear (which is exactly how things went down last night, if the dress I wore to dinner and also fell asleep in counts as sleepwear that is – I think so).
Honestly, the “toppings” are up to you (I chose onions, peppers, and meaty cubes of spicy soppressata). But most anything that tickles your fancy can be sauteed up and baked frittata style. The non-negotiables here, IMO, are a hearty marinara and a copious amount of fresh mozzarella. Because what is pizza without sauce and cheese?
So whatever you might call it, try it the next time you’re thinking “pizza night” – because it’s delicious, because it’s easy to throw together on a weeknight, or maybe just because it’s a little different, and different is beautiful.
Pizza Frittata
I recommend using a cast iron skillet for this, but only if it’s pretty well seasoned (re: nonstick). If you don’t have one, or don’t feel good about its nonstick capabilities, then use a traditional, nonstick skillet. As long as it doesn’t have a plastic handle you can put it an oven below 400°F. You can also make your own marinara for this (recipe below), or you can use a good quality jarred sauce, just make sure it’s on the thicker side as watery sauce in eggy frittata is no bueno.
- Prep Time: 10 Minutes
- Cook Time: 55 Minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 Servings 1x
- Category: Dinner
- Cuisine: Italian
Ingredients
For the frittata:
2 T olive oil
1 red bell pepper, diced
1 medium yellow onion, diced
½ tsp kosher salt
¼ tsp chili flake
8 eggs
⅓ C half and half (or cream or whole milk)
½ tsp kosher salt
½ tsp black pepper
4 oz soppressata (pepperoni is also good here), diced
4 oz mozzarella, sliced
½ C marinara sauce (plus more for serving)
Basil to garnish
For the marinara sauce:
2 T olive oil
3 cloves garlic
½ onion
½ tsp kosher salt
½ tsp dried oregano
½ tsp chili flake
1 28 ounce can whole, peeled tomatoes (with juice)
Instructions
For the frittata:
Preheat your oven to 375° F.
In a 10 inch cast iron (or other oven proof skillet) heat oil over medium-high heat.
Add peppers, onions, kosher salt, and chili flake. Sauté for 7 minutes, stirring frequently until veggies start to soften and take on a little color.
While vegetables cook crack eggs into a large bowl. Add half and half, salt, and pepper. Whisk thoroughly to combine.
Lower heat to medium and add soppressata to vegetables. Sauté for 2-3 minutes.
Spread the veggies and soppressata into one, even layer and gently pour the egg mixture into the pan.
Cook undisturbed for 5-7 minutes, or until you can see the egg starting to set at the edges.
Lay slices of mozzarella evenly on the surface of the frittata. Then dollop spoonfuls of marinara artfully (or not in my case) over the top.
Transfer to the oven and bake for 20-22 minutes or until puffed and golden.
Let cool for 5 minutes before slicing. Garnish with basil and serve with extra marinara sauce.
For the marinara sauce:
Heat oil in a saucepan over medium heat. Grate garlic and onion directly into the pan. Add salt, oregano, and chili flake and cook, stirring frequently for about 2 minutes, or until everything starts to smell really good.
Add tomatoes and using a wooden spoon, break them into smaller chunks.
Bring the sauce to a boil and then lower heat to low and simmer for 20 minutes, stirring occasionally.
Taste and adjust seasoning if necessary (sometimes very acidic tomatoes need a ½ tsp or so of sugar).
If you want a smoother texture you can use a potato masher or an immersion blender. Or you can transfer the whole mess to a jar blender – but who’s got time for that really?
Notes
This is a great, no chopping required, hearty, marinara sauce. I like to use a microplane for the onion and garlic, but your old standby box grater is a-ok too, just use the finer holes.
Keywords: pizza frittata, hearty marinara sauce, hearty weeknight meal
